0 from 6 votes
Chocolate Biscuit Cake
A decadent and delightful no-bake treat (and Queen Elizabeth II's favourite)
Prep Time
15 mins
Setting time
8 hrs
Total Time
8 hrs 15 mins
Servings: 32 slices
Calories: 144 kcal
Course:
Dessert
Cuisine:
Australian , British
Ingredients
Cake
- 225 grams Marie biscuits (or other sweet, plain biscuits)
- 150 grams butter
- ⅔ cup icing sugar
- 150 grams chocolate (milk, dark or a combination of both)
- ⅓ cup thickened cream
- 1 tablespoon golden syrup
Icing
- 225 grams chocolate (milk, dark or a combination of both)
- Edible Flowers (optional, for decorating)
Instructions
- Grease the round cake tin (approx 20cm x 5cm).
- Break biscuits into (roughly) almond size pieces by hand and set aside.
- Cream butter and sugar.
- Break chocolate for cake into pieces and place into a microwaveable bowl. Melt chocolate using 20 seconds bursts and stirring between each burst until completely melted.
- Add melted chocolate, golden syrup and thickened cream to butter mixture and beat on medium speed until well combined.
- Pour chocolate mixture over biscuits and stir until biscuits are completely coated in chocolate mixture.
- Spoon mixture into cake tin, ensuring your press mixture gently into the edges of the tin and then smooth top with back of a dessert spoon.
- Chill for at least 3 hours.
- Remove cake from tin, using a butter knife if necessary to ease cake from the sides of the tin, and invert on a wire cooling tray. Place baking paper under the tray.
- Break chocolate for icing into pieces and place into a microwaveable bowl. Melt chocolate using 20 seconds bursts and stirring between each burst until completely melted.
- Pour melted chocolate over the cake and use a spatula to smooth over the top and sides.
- Place in fridge and chill again for at least 5 hours.
- Decorate with edible flowers just before serving.
- Sit at room temperature for 10-20 minutes before cutting into slices.
Cup of Yum
Notes
- Storage
- The Chocolate Biscuit Cake will last up to 2 weeks in the fridge
- Freeze it for up to 3 months.
- Tip
- Remember to leave it stand out of the fridge for 20 minutes before cutting to prevent cracking. You could also add a little vegetable oil to the chocolate icing to prevent cracking.
Nutrition Information
Calories
144kcal
(7%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
69mg
(3%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
154IU
(3%)
Vitamin C
0.01mg
(0%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32slices
Amount Per Serving
Calories 144
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 69mg | 3% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.